Blue Cheese and Portobello Mushroom Ragout

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* Exported from MasterCook *

 

Blue Cheese and Portobello Mushroom Ragout

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons butter

3 shallots -- finely chopped

1/4 cup dry sherry -- optional

1/4 cup broth

1/4 teaspoon salt

1/4 teaspoon dried fennel

1 Dash ground white pepper

1 cup portobello mushroom -- (1 large) thinly sliced

1/4 cup blue cheese -- (1/4 to 1/2)

2 cups grilled or roasted harvest vegetables

OR

Pasta

Freshly chopped parsley -- optional

 

 

Add butter to 12-inch non-stick skillet. Saute shallots over low heat until

transparent, approximately 10-15 minutes.

 

Add sherry, broth, salt, fennel and pepper. Simmer 2-3 minutes to allow flavors

to blend.

 

Add mushrooms. Cook until liquid is absorbed.

 

Remove pan from heat. Crumble blue cheese over mixture and lightly toss.

 

Spread mixture over vegetables or pasta. Garnish dish with chopped parsley.

 

Source: " American Dairy Association " S(Internet Address):

" http://www.ilovecheese.com/ " T(Cook Time): " 0:20 "

 

 

2 servings

 

 

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Per Serving (excluding unknown items): 158 Calories; 8g Fat (56.4% calories from

fat); 6g Protein; 9g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 513mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0